As "international toilet paper manager", trai miei compiti c'è quello di fare il portachiavi umano. La mia utilità è pressochè quella del gancio che si attacca al passante dei pantaloni per non perdere le chiavi e forse anche meno in quanto io ho una vera e propria idiosincrasia per le chiavi.
Un giorno, mi arriva il notizione che devo accompagnare una certa persona in un certo posto. Il nome mi è conosciuto, così indago a little bit and find that it is he that .... good things ... the award-winning, the pluriassaggiato, pluridecocarato idol of the kitchen.
I beg to make the key human and are answered. I say nothing, but if you ask me why I know who he is ready to rattle off which gave prizes to its local recipes .. publications.
Then what is the most I'm afraid, "the lady knows that (I) has a cooking blog?" Star reply "Yes, but I am a NOBLOGAL!"
And so I kept quiet, in fact I did not even open his mouth. Frozen in my position as a key ring.
Ok so it went, I splashed the word. I could not and did not want to bother asking for a person of his work and he was also sympathetic. Nothing to say, on the other hand each in his place and his job.
So I think and wonder, but it is so shameful to have a blog? Probably, for the professionals and the blog is not a business professional.
So here is the answer to a question that runs between the blog and highlighted very well in "Ratatouille" (Carton): It is true that anyone can cook, but as in any field professionalism and talent are indispensable, not just the good will or just a passion. So, what is express my opinion on the issue of so-called authorship of the various recipes and copying.
I find fantastic and half blog extremely democratic dissemination, even if sometimes the dissemination and appreciation of something is not synonymous with a great new feature or something of exceptional quality.
Not being, neither a professional nor a person with a special talent for the kitchen I thought that when I publish a recipe, make available to offer her a slice of torta a degli amici. Il foodblogger professionista quindi mi sembra un controsenso, ad esclusione di qualche caso particolare che si è affermato anche per altri motivi e qualità.
I blog hanno questo enorme effetto di provocare una valanga per cui da un commento si scatena un fenomeno. Come tutti i fenomeni non li si si può sempre snobbare e anche i cuochi che vivono in reality and the appreciation of others should take a walk every so often to see who have before, especially something like and why.
As for bloggers, but tell us to protect the people? How many of you earn or live there, what you lose if you copy a recipe? As engaging and exciting it is, in most cases, a beautiful, engaging, wonderful hobby!
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